In the kitchen with MyTrela

Courgette strands with avocado and tahini cream

Courgette replaces pasta, while avocado and tahini form a thick sauce with lemon and garlic. The dish is assembled without cooking.

1 serving

Courgette strands with avocado and tahini cream — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Amounts cover the entire recipe, meaning one serving. Weigh the ingredients in grams, in the condition described in their notes.

  • Courgette200 gWeight after trimming the ends, with skin.
  • Salt1 g
  • Avocado75 gWeigh the flesh without skin or stone.
  • Olive oil10 gWeigh on a scale.
  • Tahini (sesame paste)14 g
  • Lemon juice12 gWeigh the juice on a scale.
  • Garlic8 gWeight of peeled cloves.
  • Water60 gDrinking water; weigh on a scale and use the full stated amount for the sauce.

Preparation

  1. Wash the courgette, trim the ends and weigh 200 g of the portion to be used. Make thin strands with a spiraliser or long ribbons with a peeler and put in a bowl.
  2. Peel and stone the avocado, then weigh 75 g flesh. Peel the garlic. Measure olive oil, tahini, lemon juice, water and salt as listed.
  3. Blend avocado with garlic, olive oil, tahini, lemon juice, all the weighed salt and the entire 60 g water. The resulting sauce should coat the courgette strands.
  4. Combine the raw courgette with all the sauce and serve as one portion. This version of the dish is prepared without cooking.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.